Nivea Cream,Johnson’s,Palmers Cocoa Butter + others from 33p in-store @ Tesco Bramley

Just picked up the following from Tesco at Bramley/Leeds

Nivea Cream 50g 33p
Palmers Cocoa Butter Formula SPF15 250ml 87p
Johnson’s Holiday Skin Body Lotion 250ml £1.19
Johnson’s 24 hour Moisture Body Lotion 250ml 57p
Johnson’s Dreamy Skin Relaxing Body Cream 250ml 75p
Tesco Pro-Tech Complete Toothpaste pump 100ml 50p

They had loads more but can’t remember what.Probably store specific so I have put it as a local deal but definately worth looking out for

Nivea Cream,Johnson’s,Palmers Cocoa Butter + others from 33p in-store @ Tesco Bramley

Chargrilled steaks with red wine butter and shoestring chips recipe

Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Debbie Major makes a stunning steak with skinny chips – this classic brasserie recipe is perfect supper party food, partnered with some perfect wine matches from William at Majestic HQ.


  • 4 x 225-300g steaks, such as sirloin, fillet, rump or T-bone
  • Olive oil, for brushing
  • For the red wine butter
  • 115g unsalted butter, at room temperature
  • 2 shallots, finely chopped
  • 1 star anise
  • 300ml red wine, such as a Malbec!
  • 80ml chicken stock
  • 1/2 tsp caster sugar
  • Sprig fresh thyme
  • For the shoestring chips
  • 450g floury potatoes, such as Maris Piper
  • Sunflower oil, for deep-frying


  1. Make the red wine butter. Melt 15g of the butter in a small pan, add the shallots and cook gently until softened. Add the star anise, red wine, chicken stock and sugar and leave to simmer gently until the mixture is thick and syrupy. Add the thyme and simmer for a further 5 minutes until the mixture is thick and well reduced. Leave to cool, then remove the star anise and thyme and beat into the remaining butter with some seasoning. Set aside somewhere cool to firm up slightly, but don’t put it in the fridge.
  2. Make the chips. Peel the potatoes and cut them lengthways into slices about 5mm thick. Cut once more into long, thin chips. Heat some oil to 190°C for deep-frying. Deep-fry the chips in 2 batches for 2-3 minutes until soft but not browned. Lift out and drain briefly on kitchen paper. Bring the oil back to 190°C.
  3. Brush the steaks with a little oil on both sides, and season well. Heat a cast-iron griddle or a heavy-based frying pan over a high heat until smoking-hot. Add the steaks and cook for 21/2-3 minutes each side for medium-rare, pressing down on them with a fish slice to ensure even cooking.
  4. While the steaks are cooking on the second side, return the chips to the oil and fry for another 1-2 minutes until crisp and golden. Drain well on lots of kitchen paper and sprinkle with salt.
  5. Lift the steaks onto warm plates, spoon some of the red wine butter on top and leave for 2 minutes to allow the meat to relax and the butter to melt a little. Pile chips alongside and serve with a simple salad.

Nutritional info per serving: 1,007 kcals, 68.4g fat (29.7g saturated), 52.3g protein, 35g carbs, 2.3g sugar, 1.2g salt

Chef’s tip: This makes more wine butter than you need, so roll any extra into a log, wrap in a sheet of cling film and freeze to use another time.

William’s Wine Pairings

Alamos Malbec, Catena

There is no more perfect a pairing than steak and a few glasses of Argentinian Malbec. A consistent favourite at Majestic, the Alamos Malbec hits all the right notes for this meal. The juicy red and black fruit that marry together so well with the juicyness of the steak, making for a rather moresih meal.

Umbral de Los Tiempos Malbec, Familia Alonso

A stunning Malbec with a high concentration of brambly deep red fruit flavours that have been mellowed and smoothed by the delicate oak and hints of pudding spice. It wraps right round the mouth and when paired with the steak is broken down for the ultimate melting indulgence.

Filed under: Grape to Glass Recipe Match

Chargrilled steaks with red wine butter and shoestring chips recipe

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